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SAGE Publishing and Chegg announce textbook rental partnership

SAGE Publishing, an independent publisher of first-rate learning material created in partnership with expert authors, and Chegg, the Smarter Way to Student™, today announce a partnership to provide students with a new affordable option for accessing SAGE texts. Through this partnership, SAGE will provide Chegg with a selection of its print textbooks for students to rent through Chegg’s online connected learning platform beginning spring 2018.



Dignity at Work

Third Party Anti-Harassment and Bullying Policy

 

Policy Statement

The purpose of this statement is to make it clear that it is our intent that Sage staff are treated with dignity and respect, free from harassment and bullying by others.


SAGE Publishing acquires journal portfolio from international independent publisher, Wichtig

SAGE Publishing, one of the world’s leading independent and academic publishers today announced the purchase of the full portfolio of journals from the international, independent STM publisher, Wichtig. The acquisition marks a significant milestone in SAGE’s science, technology and medical (STM) publishing program and the development of its offerings across clinical medicine and bioengineering. The first issues with SAGE will publish January 2018.





SAGE Publishing to publish the Journal of Experimental Psychopathology

SAGE Publishing can announce today that it is to begin publishing the Journal of Experimental Psychopathology. Under SAGE the journal will be the combination of two existing journals: Journal of Experimental Psychopathology and Psychopathology Review. The title will be published OA, with the first SAGE issue being published January-March 2018.


New cooking training significantly decreases sodium levels in Chinese take-out meals

While Chinese dishes are known to have one of the highest salt contents of all food categories, new research finds that a cooking training for Chinese take-out chefs and restaurant owners can result in substantial reductions in sodium in the foods they serve with no substantial loss of taste. This study was published today in Public Health Reports.




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